Best 2 Shrimp And Cotija Enchiladas With Salsa Verde And Crema Mexicana Recipes

**Succulent Shrimp and Cotija Enchiladas with Three Sauces:**

Indulge in a culinary journey with our tantalizing Shrimp and Cotija Enchiladas, where plump shrimp, melted cheese, and a medley of zesty sauces create a symphony of flavors. Dive into the vibrant Salsa Verde, a harmonious blend of tomatillos, serrano peppers, cilantro, and onions, adding a refreshing tang to each bite. Experience the creamy richness of Crema Mexicana, crafted from Mexican crema, roasted poblanos, and a touch of garlic, enveloping the enchiladas in a velvety embrace. And for those who seek a smoky, robust kick, our homemade Chipotle Crema steps up to the plate, bringing a symphony of chipotle peppers, adobo sauce, Mexican crema, and roasted poblanos to the party. These three sauces, each a culinary masterpiece in its own right, unite to elevate the enchiladas to an unforgettable dining experience.

Here are our top 2 tried and tested recipes!

SHRIMP ENCHILADAS VERDE

Shrimp Enchiladas Verde image

Shrimp with spicy tomatillo and cilantro sauce, a common combination in coastal Mexican cuisine, make bright-tasting enchiladas. To make ahead: prepare through step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in oven. The recipe is courtesy Eating Well.

Provided by Barb G.

Categories One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 cup frozen corn, thawed
1 lb peeled cooked shrimp, tails removed and diced (21-25 per pound, thawed if frozen)
2 (4 ounce) cans chopped green chilies (not drained)
2 cups canned green enchilada sauce or 2 cups green chili salsa, divided
12 corn tortillas
1 (15 ounce) can fat-free refried beans
1 cup shredded cheese, such as Mexican-style, Monterey Jack, cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges

Steps:

Preheat oven to 425°F; coat a 9-by-13-inch glass baking dish with cooking spray.
Combine corn, shrimp, chilies, 1/2 cup enchilada sauce (or salsa) in a safe microwave-safe medium bowl. Cover and microwave on HIGH until heated through, 2 1/2 minutes.
Spread 1/4 cup enchilada sauce or salsa in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour remaining sauce or salsa over the tortillas. Cover with foil.
Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top and continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

Nutrition Facts : Calories 243.5, Fat 6.5, SaturatedFat 2.7, Cholesterol 119.5, Sodium 437.6, Carbohydrate 29.2, Fiber 4, Sugar 2.3, Protein 18.8

ONE-PAN SHRIMP ENCHILADAS VERDE

One-Pan Shrimp Enchiladas Verde image

If the only thing holding you back from making enchilada verde tonight is the idea of standing over the countertop, stuffing and rolling tortillas, read on. These layered lasagna-style enchiladas cut your work in half. Instead, put all your effort into making a nearly effortless verde sauce with pan-roasted tomatillos, jalapeño and onion. Once that's done, there is little to do but layer and simmer: The shrimp cooks in minutes in the tomatillo bath. For the best flavor, look for wild-caught Gulf or Argentine shrimp. Then, the only challenge here is deciding how to portion fairly for four people (hint: be generous). If you make this in cast-iron, store any leftovers in glass or plastic in the fridge - the sauce is too acidic to spend a long time in a cast-iron pan - and reheat lightly over a very low flame. (Note, too, that the sauce can be made up to two days ahead, and refrigerated.)

Provided by Sarah Copeland

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 tablespoons vegetable oil
8 corn tortillas
1 jalapeño, seeds removed
2 pounds tomatillos, husks removed (about 20 tomatillos)
2 small red onions, peeled and sliced into rings
1/2 bunch cilantro, leaves and stems, plus leaves for garnish
1/2 to 1 teaspoon salt
1 pound large shrimp, peeled, deveined and roughly chopped (patted dry if wet)
6 ounces cotija or queso anejo, crumbled (about 1 1/2 cups)
Mexican crema or crème fraîche, for serving

Steps:

Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. When hot, fry tortillas two at a time, until soft and lightly brown on the edges, about 30 seconds to 1 minute per side, and set aside.
Add another tablespoon of oil to the pan, along with jalapeño and tomatillos. Increase the heat to high and cook, covered, until tomatillos and jalapeño are blistered and starting to wilt, about 8 to 10 minutes, stirring occasionally. Add about 3/4 of the onions, reserving a few slices for garnish, reduce the heat to medium and continue cooking until the onions are soft and the tomatillos start to slump. Remove from heat to cool slightly.
Transfer tomatillos, onions and jalapeño to a blender along with most of the cilantro leaves and stems, and salt. Purée until completely smooth.
Add another tablespoon of oil to the skillet and heat over medium heat. Carefully add a third of the sauce (it will sizzle) and lower heat to medium-low. Layer four tortillas, overlapping slightly, along the bottom of the pan. Sprinkle all the shrimp and half the cotija over tortillas. Drizzle in another third of the sauce, followed by the remaining tortillas, sauce and cotija. Cook, covered, over medium-low until shrimp is cooked through and the sauce is thickened and bubbly, and browning a bit around the edges, 5 to 7 minutes. Remove from the heat, sprinkle with sliced onions and cilantro and serve with crema or crème fraîche on the side.

Nutrition Facts : @context http, Calories 581, UnsaturatedFat 20 grams, Carbohydrate 41 grams, Fat 34 grams, Fiber 8 grams, Protein 31 grams, SaturatedFat 11 grams, Sodium 1227 milligrams, Sugar 13 grams, TransFat 0 grams

Tips:

For the shrimp filling, use a combination of raw and cooked shrimp for the best texture and flavor.
If you don't have cotija cheese, you can substitute queso fresco or feta cheese.
To make the salsa verde, use fresh tomatillos for the best flavor. If you can't find tomatillos, you can use green tomatoes instead.
When making the crema Mexicana, be sure to use Mexican crema, not sour cream. Mexican crema is thicker and has a richer flavor than sour cream.
To assemble the enchiladas, use corn tortillas for the best results. Corn tortillas are more pliable and less likely to break when you roll them up.
Serve the enchiladas immediately, topped with salsa verde, crema Mexicana, and additional cotija cheese.

Conclusion:

These shrimp and cotija enchiladas are a delicious and satisfying meal that is perfect for any occasion. The combination of shrimp, cheese, and salsa verde is sure to please everyone at your table. So next time you're looking for a new and exciting recipe to try, give these shrimp and cotija enchiladas a try. You won't be disappointed!